Easy Italian Chicken Cutlets Recipe | Family Favorite Dinner

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Trim excess fat from chicken breasts and cut them in half lengthwise to create eight cutlets.

Pound the chicken cutlets between sheets of plastic wrap or in a large zip-top bag using a meat mallet, rolling pin, or heavy saucepan until even in thickness.

Season the pounded chicken cutlets generously with salt and pepper on both sides.

Set up three breading stations: In the first bowl, add flour; in the second bowl, beat together 2 eggs and 1 tablespoon of water; in the third bowl, combine panko breadcrumbs, finely grated parmesan cheese, Italian seasoning, garlic powder, and salt.

Using tongs or a fork, dredge each chicken cutlet in flour, tapping off excess, then dip into the egg wash, letting any extra drip back into the bowl, and finally coat with the breadcrumb mixture, pressing to ensure an even coating.

Let the breaded cutlets rest for about 10 minutes to help the breadcrumbs stick better.

In a large, heavy skillet (cast iron recommended), add enough olive oil to completely coat the bottom and heat until shimmering, about 375 degrees Fahrenheit.

Add the chicken cutlets to the skillet; they should sizzle upon contact. Cook for about 2 minutes per side or until golden brown, ensuring the internal temperature reaches 165 degrees Fahrenheit.

Transfer the cooked cutlets to a wire rack and immediately sprinkle with flaky salt.

Squeeze fresh lemon juice over the cutlets and serve with lemon wedges and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens